1 lb lean pork, cut into 1/4-inch wide st
1 tbsp bacon or pork fat
2 cup celery, diced
3 medium onions, sliced
3/4 tsp salt
1 cup boiling water
1 tbsp molasses
1 tbsp soy sauce
3 tbsp all-purpose flour
2 can chop suey vegetables(10oz)**
1 white rice and/or chow mein noodles
A Recipe for
Pork Chop Suey
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This Recipe for Pork Chop Suey is one of thousands in the Recipes-to-go Asian Cookbook.
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| Mark Twain |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This is a recipe for Pork Chop Suey from the recipe cookbook of Recipes-to-go (Asian)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
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* pork should be cut into no more than 1/4 inch so it will be well
cooked, but do not cook longer that the time given for the finest
chop suey. ** original recipoe called for a No 2 can which, in 1952
was 18-20 ounces
SAute pork for 5 minutes, until delicately browned in the hot fat. Add
celery and onions and cook 2-3 minutes longer until slightly
softened. Add salt and boiling water; cover and simmer 15-20 minutes.
Add molasses, soy sauce and flourthat has been blended smooth with
1/2 cup water. Cook until mixture boils, stirring constantly; then
add drained chop suey vegetables and continue cooking until
thoroughly heated. Serve with hot fluffy rice and/or chow mein
noodles and additional soy sauce if desired.
Nutritional info per serving: 249 cal; 14g pro, 26g carb, 11g fat(37%)
Source:Modern Encyclopedia of Cooking by Meta Givens,
1952 Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96
Serves: 5
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